Potato Quenelles

Ingredients

• six large potatoes
• four ounces of fresh butter
• a little salt
• pepper
• nutmeg
• six yolks of eggs
• a little double cream

Method

1. 1

   Roast potatoes, peel, and pound with butter, salt, pepper, nutmeg, egg yolks, and cream.

2. 2

   Rub through a sieve, form into balls, and simmer in stock without boiling.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 89. The excerpt below is the record exactly as published.

Potato Quenelles.) Break a large fleshy knuckle of veal into small pieces and steep in water for a few minutes, after which dry and brown in good fat. Put them in a pot with four or five quarts of water ; add a little salt, skim very carefully, bring it to the boil, and at once remove to the side of the fire and simmer gently for three or four hours ; skim it again, and add two sliced carrots, half a turnip sliced, four onions cut in halves with a clove stuck in each half, 209 o BANQUETS OF THE NATIONS a parsley root, a celery root, a bunch of fine herbs, some pepper, and more salt if necessary. When the vegetables are cooked, strain and clear the stock. Bring it to the boil and thicken with a little flour. Put in a pinch of grated nutmeg and some sorrel tossed in butter ; skim once more, and pour it into the tureen containing some blanched and chopped chervil, and three plates of small potato quenelles. Potato Quenelles. Roast in the cinders six large potatoes, washed and surrounded with paper ; peel carefully, and pound them with four ounces of fresh butter, a little salt, pepper, nutmeg, six yolks of eggs, and a little double cream

Cook this with the app: pantry check, scaling, and the assistant.